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Blueberry & White Chocolate Scone Recipe w Lemon Glaze
Julie Carlyle
A quick morning tea that can be ready in 30 minutes!
5
from
4
votes
Print Recipe
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Morning Tea, Snack
Cuisine
Australian, English
Servings
8
scones
Calories
386
kcal
Equipment
1
Thermomix
1
Citrus Lemon Squeeze (press)
1
Large Baking Tray
Ingredients
Metric
US Customary
1x
2x
3x
450
gm
self raising flour
60
gm
butter
60
g
caster sugar
250
gm
milk
1
egg
90
gm
blueberries
must be frozen
115
gm
white chocolate bits
Lemon Glaze
1
cup
icing sugar
2
teaspoon
lemon juice
1
zest of one lemon
2
teaspoon
water
or as needed
Instructions
Preheat the oven to 180-degree celsius.
Place baking paper on a tray.
Place flour, and butter in TM bowl. Combine 20 sec/Speed 7.
450 gm self raising flour,
60 gm butter
Scrape down the bowl.
Add berries and chocolate chips. Mix 15sec/Speed 2.5.
90 gm blueberries,
115 gm white chocolate bits
Scrape down the bowl.
Add the milk, sugar and eggs to the dry ingredients. Combine Knead 35sec.
250 gm milk,
1 egg,
60 g caster sugar
Flour the bench and hands. Tip dough onto the bench and form into a round circle.
Transfer the dough to a baking sheet. Cut the circle into wedges and separate the wedges slightly.
Bake for 25 minutes or until golden.
Lemon Glaze
Combine the glaze ingredients in a bowl.
1 cup icing sugar,
1 zest of one lemon,
2 teaspoon water,
2 teaspoon lemon juice
Mix until smooth. Add more water if necessary.
Use a spoon to drizzle glaze over the cooled scones.
Notes
Handle the dough as little as possible to ensure a light scone mixture.
Nutrition
Calories:
386
kcal
Carbohydrates:
68
g
Protein:
9
g
Fat:
9
g
Saturated Fat:
5
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
12
mg
Sodium:
55
mg
Potassium:
174
mg
Fiber:
2
g
Sugar:
26
g
Vitamin A:
185
IU
Vitamin C:
3
mg
Calcium:
91
mg
Iron:
1
mg
Keyword
Blueberry, fluffy scones, High Tea, morning tea, Scone, White Chocolate
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